Prosciutto and Mozzarella Panuozzo

Name: Prosciutto and Mozzarella Panuozzo
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1-lb 5-oz ball Homemade Pizza Dough or store-bought pizza dough, cut into quarters, at room temp for 1 hour; All-purpose flour and cornmeal (optional), for dusting; 4 oz. whole-milk low-moisture mozzarella, coarsely grated; 2 tbsp. olive oil; 1 tbsp. red wine vinegar; 1 small clove garlic, grated; Kosher salt and pepper; 4 oz. (heaping 1/2 cup) cherry tomatoes, quartered; 1 jarred roasted red pepper, chopped (about 1/3 cup); 1/3 c. flat-leaf parsley leaves, finely chopped; 8 thin slices prosciutto (4 to 5 ounces); 2 c. baby arugula

Yes, it's a sandwich made with pizza dough.

By Tina MartinezPublished: Jan 14, 2025

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

619

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A panuozzo may resemble a calzone, but it’s more like a traditional sandwich with baked dough replacing bread. Here we use homemade pizza dough, but you can use store-bought in a pinch.

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Ingredients

1
1-lb 5-oz ball Homemade Pizza Dough or store-bought pizza dough, cut into quarters, at room temp for 1 hour
All-purpose flour and cornmeal (optional), for dusting
4 oz.
whole-milk low-moisture mozzarella, coarsely grated
2 Tbsp.
olive oil
1 Tbsp.
red wine vinegar
1
small clove garlic, grated
Kosher salt and pepper
4 oz.
(heaping 1/2 cup) cherry tomatoes, quartered
1
jarred roasted red pepper, chopped (about 1/3 cup)
1/3 cup
flat-leaf parsley leaves, finely chopped
8
thin slices prosciutto (4 to 5 ounces)
2 cups
baby arugula

Directions

1. Step 1Heat oven to 500°F. Sprinkle baking sheet with cornmeal or line with parchment paper.
2. Step 2On lightly floured surface, shape each dough quarter into 8-inch round. Sprinkle half of each round with 1 ounce cheese. Fold over into half-moon shape and pinch along edge to seal. Transfer to prepared baking sheet. Bake, rotating sheet halfway through, until puffed and deep golden brown, 9 to 13 minutes.
3. Step 3Meanwhile, in medium bowl, whisk oil, vinegar, garlic, and 1/8 teaspoon each salt and pepper. Add tomatoes, roasted pepper, and parsley and stir to combine.
4. Step 4Using serrated knife and being careful to avoid steam burns, cut open each panuozzo and fill with prosciutto, arugula, and tomato-pepper relish, then close and serve.

NUTRITIONAL INFORMATION (per serving): About 619 calories, 21 g fat (6 g saturated), 42 mg cholesterol, 1,795 mg sodium, 80 g carbohydrate, 3 g fiber, 5 g sugar (2.5 g added sugar), 26 g protein

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